I’ve tried a steel in the past but always had trouble getting a good launch and would end up rolling or pinching the dough so I gave it up. We’d just do a baking sheet or cast iron. Recently I was getting blasted by pizza making posts on social media and decided to give the steel another shot. Watched some videos from stadler made and the dough guy to improve my dough process, got a proper wood peel and some semolina, and went to town.
Made three 16” dough balls using the dough guy calculator, 62% hydration, NY style with bread flour. Low moisture park skim mozz, sauced with a can of crushed tomatoes mixed with some added basil, oregano, sugar, salt, and a dash or garlic. Preheated the steel about an hour at 550F, baked the pizza for about 10-12 minutes. Could have gone a little shorter for the crust but wanted to get a nice top on the cheese. Next time I think a coat of oil on the crust after baking, but the family was happy with this one.
by burkholderia